This technology allows you to cool hot food quickly or bring it to room temperature, down to 3°C (refrigerator temperature).
The proofing function allows you to program the preparation of baked products and keep the humidity of the dough under full control, for a perfect result.
Brings the food to the desired temperature in a slow and progressive way, maintaining its texture, crispness and appearance. It is also possible to program the temperature of ready-to-eat foods.
Brings the food to -20°C by freezing it with microcrystalline technology. When it is heated again, there isn’t any water, there is no drop in weight and it can be cooked without defrosting.
A professional-type device with a bell-shaped tank, allows almost maximum vacuum level to be reached (99.9%), compared to 80-85% which can be achieved by low-cost machines with external extraction. Its particular shape allows you to place different sized food inside, from a single ortion to half a chicken, always maintaining high machine efficiency.
From a gentle seal for baked goods and soft fruit, to the elimination of 99% of the air for long-term storage or Sous Vide cooking.
The high suction power is among the highest in its category and ensures maximum machine efficiency is always maintained, with foods of all sizes.
Vacuum dilates the pores of meat, fish and vegetables, allowing the aromas and seasonings to penetrate deeply into the fibres, before Sous-Vide cooking.
Very low maximum power input (230 W) to reduce energy consumption without sacrificing professional performance.
The internal box has a height of 140 mm, which provides an ideal volume (7.5 litres) even for large dishes, but at the same time allows the vacuum packing machine to be inserted in a drawer with standard height (150 mm).
One lucky reader of JAN the Journal Volume 7 could win an ILVE Professional Plus 90cm cooker with stainless steel back panel and cooker hood, worth R120 000.